Preheat oven to 350°F.
Butter a 9inch square or round pan.
LIne bottom with parchment paper.
In a large mixing bowl, combine flour, brown sugar, baking powder and lemon zest.
Mix well and set aside.
In another bowl, mix coconut milk, eggs and coconut oil (or melted butter).
Mix well then pour onto the flour mixture.
Mix well with a wire whisk or wooden spoon until there is no more lumps.
Stir in toasted coconut.
Pour batter into the prepared pan and bake in a preheated oven for 30-35 minutes or until knife inserted in the center of the cake comes out clean.
Take cake out of the oven and let cool completely on a wire rack before sering.
Dust top of cake with confectioners sugar (optional).